If anyone will get us to eat our vegetables, it’s Blake Lively.
On her lifestyle site Preserve, the new mom shared a recipe for roasted cauliflower that she cooked with Top Chef season 3 winner Hung Huynh — and it’s got our stomachs growling.
Last December, the then-pregnant Lively posted an Instagram photo of her cooking up a storm in her kitchen with Huynh— and now, our speculation as to what the two foodies were concocting has been put to rest.
The dish, roasted cauliflower with pomegranate, features a medley of flavors, from pine nuts to parmesan to paprika. But “the star here is cauliflower. We love cauliflower because it doesn’t really taste like a vegetable. It could almost be a fake potato. Especially when there’s cheese involved. Once Chef Hung touches cauliflower, it becomes the heart of a beautiful winter medley.”
“Chef Hung made sure to teach us all along the way,” Lively wrote on the site. “He and I have one big thing in common — he loves food. And I love food. That makes us soul mates as far as I’m concerned! It’s inspiring to be around someone that is so passionate about what they do.”
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Whip up the recipe below to make this show-stopping dish in your own kitchen.
Vinaigrette for Roasted Cauliflower with Pomegranate
1 cup of pre-soaked golden raisins
1 cup of canola or grape seed oil
⅓ cup of rice wine vinegar
2 tsp. sea salt or to taste
Pinch of paprika
Pinch of black pepper
Then throw it all in a blender and blend until smooth.
Roasted Cauliflower with Pomegranate
1. Bring a pot of water with a tsp. of salt to boil.
2. Pre-heat the oven to 400 degrees.
3. Clean the cauliflower and remove the stand and leaves.
4. Once the water boils, blanch the cauliflower for about 4-5 minutes or until fork-tender. Then remove it from the bath.
5. Place the cauliflower in the baking pan, drizzle oil on top, season with truffle salt, and sprinkle on a little bit of the spice rub, too.
6. Place the baking pan of cauliflower in the oven until it lightly browns.
7. Pour about 4 tbsp. of vinaigrette on top of each cauliflower. Then top it off with grated Parmesan, pomegranate seeds, and toasted pine nuts.
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—Morgan Gibson, @morgangibson
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